Low fat Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup egg substitute (no cholesterol)1/8 tsp cinnamon1/2 tsp pumpkin pie spice1/4 tsp nutmegdash of salt1 1/2 tbsp earth balance whipped buttery spread1 can one pie pumpkin 12 oz concentrated Instant non fat milk3 tbsp Splenda Brown Sugar blendone pie shell crust (home made)
Blend One Pie Pumpkin, cinnamon, brown sugar,
pumpkin pie spice, nutmeg, salt.
Melt buttery spread and blend with evaporated milk -
Add egg substitutes. Blend well with pumpkin mix.
Turn oven on and set to 450F.
Roll out pie crusts and cover 10" glass pie plate. Add Pumpkin mix to pie shell. Any leftover pie crust, cut out a christmas tree or turkey (thanksgiving) shape and place in center for decoration.
Bake pies at 450 F for 15 minutes.
Reduce oven to 350 F, continue to bake for 50 minutes.
Cool on baker's rack.
Refrigerate (firms custard) 30 minutes prior to serving.
Serve with a dollop of Cool Whip.
pumpkin pie spice, nutmeg, salt.
Melt buttery spread and blend with evaporated milk -
Add egg substitutes. Blend well with pumpkin mix.
Turn oven on and set to 450F.
Roll out pie crusts and cover 10" glass pie plate. Add Pumpkin mix to pie shell. Any leftover pie crust, cut out a christmas tree or turkey (thanksgiving) shape and place in center for decoration.
Bake pies at 450 F for 15 minutes.
Reduce oven to 350 F, continue to bake for 50 minutes.
Cool on baker's rack.
Refrigerate (firms custard) 30 minutes prior to serving.
Serve with a dollop of Cool Whip.
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 4.8 g
- Cholesterol: 45.0 mg
- Sodium: 54.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.8 g
- Protein: 3.1 g
Member Reviews